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Receta Coconut Pumpkin Soup With Cilantro Gremolata
by Global Cookbook

Coconut Pumpkin Soup With Cilantro Gremolata
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  Raciónes: 6

Ingredientes

  • 1 lb pumpkin or possibly winter squash peeled, seeded, and cubed
  • 4 c. vegetable stock or possibly water
  • 6 x scallions, roughly minced
  • 1 x fresh red chile, (optional)
  • 1 x 2 inch piece lemongrass Stems from 1/2 bunch cilantro
  • 1 c. lite coconut lowfat milk
  • 2 x limes, Juice of Salt and pepper, to taste
  • 2 x limes, zest of, finely grated
  • 1/2 tsp chopped garlic
  • 1/4 c. minced cilantro

Direcciones

  1. Makes 6 servings
  2. Remove the leaves from the cilantro and leave the stems to flavor the soup.
  3. Tie the stems together for easy retrieval from the pot. Chop the leaves for the gremolata.
  4. In a large pot combine pumpkin, stock, scallions, chile, lemongrass, and cilantro stems. Over high heat, bring to a boil, reduce heat, cover, and simmer till pumpkin is very render, 15 to 20 min.
  5. Throw away lemongrass, cilantro, and chile, if using. In blender or possibly food processor puree soup, in batches, till smooth.
  6. Return puree to pot. Stir in coconut lowfat milk (reserve some for garnish, if you like), lime juice, salt, and pepper. Heat to desired temperature.
  7. In a small bowl, combine lime zest, garlic, and cilantro. Pour soup into bowls and top with gremolata.
  8. VEGAN